SALMON怎么做才好吃?
- 主题发起人 TTSONIC
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snoopy
新手上路
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- 2002-07-20
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try this one (works great):
Tuscan Salmon
Yield: 4 servings
Tuscan Salmon offers simple elegance with a Mediterranean feel. Fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds―without the guilt.
Yield: 3 cups
1 teaspoon each salt, ground mustard and dried thyme, crushed
1/2 teaspoon ground pepper
4 salmon steaks or fillets (6 oz. each)
2 teaspoons honey
3 teaspoons olive oil, divided
2 quarts spinach leaves
1/2 teaspoon minced garlic
2 cups halved red California seedless grapes
1/2 cup dry red wine
salt (to taste)
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve any remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce. Makes 4 servings.
Nutritional Analysis Per Serving:
427 calories, 39.2 g protein, 19.0 g fat (40% calories from fat), 20.9 g carbohydrate, 105 mg cholesterol., 3.0 g fiber, 721 mg sodium.
Recipe and photo provided by California Table Grape Commission
Tuscan Salmon
Yield: 4 servings
Tuscan Salmon offers simple elegance with a Mediterranean feel. Fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds―without the guilt.
Yield: 3 cups
1 teaspoon each salt, ground mustard and dried thyme, crushed
1/2 teaspoon ground pepper
4 salmon steaks or fillets (6 oz. each)
2 teaspoons honey
3 teaspoons olive oil, divided
2 quarts spinach leaves
1/2 teaspoon minced garlic
2 cups halved red California seedless grapes
1/2 cup dry red wine
salt (to taste)
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve any remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce. Makes 4 servings.
Nutritional Analysis Per Serving:
427 calories, 39.2 g protein, 19.0 g fat (40% calories from fat), 20.9 g carbohydrate, 105 mg cholesterol., 3.0 g fiber, 721 mg sodium.
Recipe and photo provided by California Table Grape Commission
